Roxy15
New member
Butternuts:
Ingredients:
3/4 Cup Plus 1 T. Butter, Room Temperature
1/2 Cup Powdered Sugar
1/4 Tsp. Salt
1-3/4 Cup All Purpose Flour
6-oz. Package Butterscotch Chips
1 Cup Finely Chopped Pecans
Rum Glaze:
3 Cups Powdered Sugar
1 Tsp. Rum Extract
1/2 Cup Chopped Pecans
3-4 T. Milk Or Water
Directions:
Cream butter with powdered sugar and salt until light and fluffy.
Blend in flour, mix well.
Add butterscotch chips and 1 cup finely chopped pecans.
Shape dough, a scant teaspoonful at a time, into balls.
Place 1 inch apart on ungreased cookie sheet.
Bake in 325 degree oven for 15 minutes or until firm, but, not brown.
Let cool on wire racks.
Make Rum Glaze:
Put all of the ingredients in a mixing bowl; mix until smooth.
You can either dip the cookies in the glaze or use a spoon to pour over cookies.
Sprinkle with chopped pecans.
View attachment 18100
Ingredients:
3/4 Cup Plus 1 T. Butter, Room Temperature
1/2 Cup Powdered Sugar
1/4 Tsp. Salt
1-3/4 Cup All Purpose Flour
6-oz. Package Butterscotch Chips
1 Cup Finely Chopped Pecans
Rum Glaze:
3 Cups Powdered Sugar
1 Tsp. Rum Extract
1/2 Cup Chopped Pecans
3-4 T. Milk Or Water
Directions:
Cream butter with powdered sugar and salt until light and fluffy.
Blend in flour, mix well.
Add butterscotch chips and 1 cup finely chopped pecans.
Shape dough, a scant teaspoonful at a time, into balls.
Place 1 inch apart on ungreased cookie sheet.
Bake in 325 degree oven for 15 minutes or until firm, but, not brown.
Let cool on wire racks.
Make Rum Glaze:
Put all of the ingredients in a mixing bowl; mix until smooth.
You can either dip the cookies in the glaze or use a spoon to pour over cookies.
Sprinkle with chopped pecans.
View attachment 18100